Explore your taste buds with our list of top restaurants from around the world. All these restaurants have one goal in common, to be the finest in the world, and to source their produce from local regions. The chef’s are dedicated to discovering new foods, some go as far as the Amazon to source for unique ingredients native to their land. From New York, Paris, Italy and Denmark each restaurant has its own exclusive presence, but two things they share in common are a Michelin star to its name and their mark on the list of the World’s 50 Best Restaurants. Here we discover our desired eats.
El Celler de Can Roca
This unique free-style restaurant is a family run eatery faithful to the foundations of feeding people. It was founded by brothers Joan and Josep Roca in 1986, in Girona, Spain. Their youngest brother Jordi, started in the kitchen of El Cellar in 1998.
Ambition is something you should expect when dining at El Celler de Can Roca; it is widely acclaimed as the world’s best. People often ask what it like is to dine in the world’s best restaurant. You’ll definitely have to try it for yourself to judge. A must-try is a dish called “The World.” Patrons often wonder how do you place the flavours of the world in one serving?
The dish reveals five edible bites- each representing a different country. A pickled vegetable representing China, a mini burrito for Mexico, almond, rose, honey and saffron for Morocco and a stuffed leaf for Turkey. The restaurant offers a 21-course tasting menu, and wait-list can go up as long as 1 year in advance booking. The restaurant in located in the City of Girona, Northwest of Barcelona. It won the title of “World’s 50 Best Restaurants Awards” last year and holds three Michelin stars.
Massimo Bottura is the man behind the 3 Michelin star Osteria Francescana, located in Italy. He has 2 restaurants situated in Modena, namely Osteria Francescana and an offshoot brasserie Franceschetta58. Bottura opened Osteria Francescana in 1995, It was awarded its first Michelin star in 2002, a second four years later and, finally, it reached the height of critical acclaim with a third Michelin stars awarded in 2011.
Osteria Francescana currently rests at 2nd position on “The World`s 50 Best Restaurants,” listing and has been voted the best restaurant in Italy for the past 7 years. “I always advise young chefs to believe in their dreams. Impossible is Nothing.” Massimo Bottura
Guests are able to choose from the à la carte menu or from the restaurant’s two tasting menus: the Tradition in Evolution menu pays tribute to Italian ingredients, traditions whilst the longer Sensations menu includes seasonal expressions from the experimental kitchen. 2014 saw the release of Massimo Bottura’s first English language book, Never Trust a Skinny Italian Chef. This book has been translated into Italian, Dutch, French and Spanish.
So what does Noma stand for? The words ‘Nordic’ and ‘mad’ (which means food in Danish) is combined. The two Michelin stars restaurant is hidden away in an 18th century harbor warehouse in Copenhagen, and is run by Rene Redzepi.
You’ll find Scandinavian delicacies like Icelandic seaweed, Faroese deep-sea fish, Greenlandic musk ox and sorrel from Danish forests on your plate at Noma. The chefs do all their own curing, smoking and pickling and are at the forefront of new techniques to combine and prepare ingredients in innovative ways.
But be sure to check out the restaurant this year, Noma will serve its final meal at the current location — an 18th century warehouse — on New Year’s Eve in 2016. Noma, one of Europe’s most famous restaurants, is set to close at the end of 2016 and re-open as an eatery with its own vegetable farm on the edge of the Christiania neighbourhood in Copenhagen.
Central is rank fourth in the world, with a Michelin star to its name. Chef Virgilio Martinez chooses to approach the diversity of our ingredients in a manner similar to that used by the peoples of the Andes in pre-Hispanic times: through vertical ecological monitoring. As a result of the dramatic fluctuations in the Andean terrain in a relatively small radius of 100 kilometres there is direct access to the country’s products from various altitudes ranging from the coast to the Amazon. Chef Virgilio Martinez curates each dish according to the altitude the ingredients are source from.
Motivated by an insatiable curiosity and interest in conveying the complexity of Peru, he is passionate about traveling and investigating ingredients that can bring uniqueness to local cuisine. He explores a number of areas: ocean, lower Andes, extreme altitude, and high and low jungles.
Central changes its menu six times a year, to taste-test much of Peru. From the jungle of the Amazon comes the white-fleshed fish known as arapaima and from the mountains in the Andes comes everything from butter to chuno, a popular frozen dehydrated potato.
At Mugaritz, there is no menu – at least, not in advance of a meal. Diners are instead treated to 24 individually tailored courses to suit their dietary requirements. The lack of menu is just one example of how Mugaritz is different than most restaurants as it strives to deliver a complete sensory and creative experience. Edible cutlery and centerpieces are other routes to delivering the stories, flavours, smells and textures that make up chef-owner Andoni Luis Aduriz’s idea of the perfect journey through food.
In 1998, Mugaritz was born and in 2006 it entered this list, helping secure Aduriz’s place among the Spanish greats. Named after a solitary, 200-year-old oak tree that grows in the hills inland from San Sebastián, Mugaritz is as spectacular in its location as in its food. The small wooden building – entirely rebuilt after a devastating fire in 2010 – is surrounded by breath-taking scenery, further enhancing the sensory experience delivered by dishes such as edible stones or candy caviar.
At Mugaritz, eating is a path to experience, a path scattered with histories, aromas, textures, flavors, games, memories, desires and numerous other pleasurable stimuli. Mugaritz delivers a gastronomic experience of 24 dishes. Pleasure is experienced in an unpredictable melody where sensory harmonies, emotions, and culinary messages lyrically intertwine.
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